Creamy Tuscan Chicken (38g Protein Fast): The 20-Minute Weeknight Flex You’ll Crave

If your dinner can’t compete with a takeout app on speed, flavor, and protein, it loses. This Creamy Tuscan Chicken hits 38g of protein per serving, takes about 20 minutes, and tastes like your favorite bistro secretly moved into your kitchen. It’s rich without being heavy, bold without being complicated, and yes—ridiculously easy.

You’ll swipe right on this skillet forever. And the best part? You only need a handful of ingredients you probably already know and love.

The Secret Behind This Recipe

The magic comes from contrast: savory seared chicken, sun-dried tomatoes with a sweet-tangy pop, and garlicky cream sauce that clings to every bite.

Add spinach for color and nutrients, finish with Parmesan for umami, and you’ve mastered the “restaurant-level in a skillet” formula. The technique is simple: hot pan, quick sear, minimal stirring, then build the sauce around the browned bits. That’s where the flavor hides—those golden bits are your culinary cheat code. Protein math, FYI: Each serving lands around 38g protein thanks to juicy chicken breasts and a Parmesan bump.

Keep the portions tight, the heat medium-high, and you’ll lock in juiciness with zero stress.

Shopping List – Ingredients

• 2 large chicken breasts (about 8 oz each), halved horizontally into 4 cutlets
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of oregano, basil, thyme)
• 1 tablespoon olive oil (plus extra if needed)
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1/2 cup finely grated Parmesan cheese
• 2 cups baby spinach, loosely packed
• 1 tablespoon lemon juice (optional, but clutch)
• Red pepper flakes, a pinch (optional)
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Prep the chicken: Slice each breast horizontally to make 4 thinner cutlets. Pat dry. Season both sides with salt, pepper, and Italian seasoning.
2. Sear the cutlets: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high.

   Add chicken and sear 3–4 minutes per side until golden and cooked through (internal temp 165°F). Remove to a plate; tent with foil.

3. Sauté the aromatics: Reduce heat to medium. Add remaining butter, then garlic.

   Cook 30 seconds until fragrant. Stir in sun-dried tomatoes for another 30–60 seconds.

4. Deglaze: Pour in chicken broth. Scrape up the browned bits with a wooden spoon.

   Let it simmer 1–2 minutes to reduce slightly.

5. Make it creamy: Stir in heavy cream. Simmer gently (don’t boil) for 2–3 minutes, then whisk in Parmesan until smooth. Adjust salt and pepper.

   Add a pinch of red pepper flakes if you like a tiny kick.

6. Greens go in: Fold in spinach until wilted, about 30–60 seconds. If the sauce thickens too much, splash in a tablespoon of broth or water.
7. Finish and brighten: Return chicken and any juices to the pan, spoon sauce over, and simmer 1 minute. Add lemon juice for balance.

   Taste and adjust seasoning.

8. Serve: Garnish with basil or parsley. Pair with sautéed zucchini, steamed rice, or al dente pasta—your call.

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days. Reheat gently over low heat with a splash of broth to loosen the sauce.
• Freezer: Cream sauces can separate when frozen, but if you must, freeze up to 2 months.

  Thaw overnight in the fridge, reheat slowly, and whisk in a bit of cream to fix texture.

• Meal prep tip: Keep the chicken and sauce separate if you plan to reheat multiple times. This helps the chicken stay tender.

Why This is Good for You

• High-protein, low-fuss: About 38g of protein per serving supports muscle, satiety, and stable energy—no post-dinner nap required.
• Smart fats: Olive oil and a controlled amount of cream make this satisfying. Paired with greens, it’s indulgence that still respects your macros.
• Micronutrient boost: Spinach adds iron and folate; sun-dried tomatoes bring lycopene and concentrated flavor.
• Lower carb base: Serve with veggies or cauliflower rice for a macro-friendly dinner that doesn’t feel like punishment.

Don’t Make These Errors

• Overcrowding the pan: Crowded chicken steams instead of sears.

  Work in batches if needed for that golden crust.

• Boiling the cream: Boil = split sauce. Keep it to a gentle simmer for a silky finish.
• Skipping the deglaze: Those brown bits are flavor gold. Don’t wipe the pan; deglaze and win.
• Undersalting the sauce: Parmesan adds salt, but you still need to taste and adjust.

  Bland cream is a crime.

• Using watery substitutes only: If you swap cream for milk, thicken with a cornstarch slurry or reduce longer, or you’ll get a thin sauce and sadness.

Recipe Variations

• Lighter Fit: Use half-and-half and add 1 teaspoon cornstarch mixed with 2 teaspoons cold water to maintain body. Keep the Parmesan—it’s your umami engine.
• Bacon Bonus: Render 2–3 slices chopped bacon first; use the fat to sear chicken. Proceed as written.

  Flavor levels: unfair.

• Mushroom Move: Add 8 oz sliced cremini after garlic; sauté until browned before adding broth. Earthy, luxe, and very “Tuscan countryside at sunset.”
• Dairy-Free: Swap cream for full-fat coconut milk and use nutritional yeast instead of Parmesan. Different vibe, still delicious.
• Extra Protein: Add 1 cup cooked cannellini beans to the sauce before the chicken goes back in.

  Fiber plus protein? Chef’s kiss.

• Spice Route: Stir in 1 teaspoon Calabrian chili paste with the sun-dried tomatoes for heat that whispers “respect me.”
• Herb Garden: Finish with fresh thyme and basil, and zest the lemon for a brighter, fresher profile.

FAQ

Can I use chicken thighs instead of breasts?

Absolutely. Use boneless, skinless thighs, flatten slightly for even cooking, and sear 5–6 minutes per side.

They’re juicier and a bit more forgiving, IMO.

What can I serve this with to keep it macro-friendly?

Steamed broccoli, roasted asparagus, zucchini noodles, or cauliflower rice. If you want carbs, go with a modest portion of jasmine rice or farro for texture.

Will half-and-half curdle?

Not if you keep the heat moderate and avoid a rolling boil. If worried, whisk in a teaspoon of cornstarch to stabilize the sauce before simmering.

Do I have to use sun-dried tomatoes in oil?

Oil-packed have better flavor and texture.

If using dry-packed, rehydrate in hot water for 10 minutes, drain well, then proceed.

How do I know my chicken is done without drying it out?

Use an instant-read thermometer and pull at 165°F. No thermometer? Press the thickest part—it should feel firm but still springy, not rubbery or rock-hard.

Can I make this ahead?

Yes.

Cook the chicken to 160°F, chill, and store separately. Make the sauce fresh in 10 minutes and rewarm the chicken in it to finish to temp. Meal prep win.

Is there a gluten-free version?

This recipe is naturally gluten-free as written, provided your broth and Parmesan are certified GF.

Serve with polenta or cauliflower rice to keep it that way.

Final Thoughts

This Creamy Tuscan Chicken delivers big-restaurant flavor with weeknight efficiency and serious protein. It’s the kind of dish that makes you feel like you hacked dinner—because you did. Keep a jar of sun-dried tomatoes, a block of Parmesan, and a bag of spinach on standby, and you can pull this off any night.

Fast, creamy, and high-protein? That’s a combination worth putting on repeat.